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Source: Rice

Spicy Malaysian Rice
A delicious side dish to compliment any meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 1/4 cups long grain white rice
1 medium-size red bell pepper, cored, seeded and chopped
1 medium onion, chopped
1 jalapeno, or hot chile pepper, seeded and chopped
2 garlic cloves, minced
1 teaspoon anchovy paste, or diced canned anchovy fillets
1/4 cup Crisco® Vegetable Oil
2 tablespoons soy sauce
3 cups romaine lettuce, shredded
1 tomato, cut into 6 wedges
1 medium cucumber, peeled and thinly sliced crosswise
2 green onions, thinly sliced




Prepare the rice following the basic method for boiled rice or steamed rice or according to packaged directions. Transfer to a large bowl to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or until thoroughly chilled.

In a food processor fitted with a metal blade or in a blender, combine the bell pepper, onion, jalepeno, garlic and anchovy paste or anchovy fillets and process until smooth.

Heat a wok or skillet over medium-high heat. Add 2 tablespoons of oil to the pan and swirl to coat. Add the bell pepper puree and cook, stirring often, for 4 to 5 minutes, or until mixture thickens to a paste. Add the remaining two tablespoons oil ans swirl the pan to coat.
Add the rice and stir fry for one minute. Add the soy sauce and stir-fry, cook for 1 to 2 minutes longer, or until rice is heated through.

Arrange the shredded lettuce on a serving platter. Spoon the rice mixture over the lettuce and top with tomato wedges and sliced cucumber and green onions. Serve immediately.





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